[CH] Blue Garlic

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From: "T. Matthew Evans" <tmattevans@yahoo.com>
Subject: [CH] Blue Garlic and ISO Uncle Dirty Dave

> but the garlic has turned blue.

> Is this a problem?

Nope.

> Does it happen in your sauce?

It does with my water.

Garlic contains sulphur compounds which can react with copper to form copper
sulphate, which is blue.
The amount of copper needed for this is very small and is frequently found
in drinking water. It only take a few parts per million.

Raw garlic contains an enzyme which if it not inactivated by heat will help
the copper and sulphur to combine.

Garlic can also turn green. If the garlic isn't fully mature or dry,
pigments in the garlic may turn green in the presence of acid. Green garlic
is safe to eat too.

Cheers

Jim in Yellowknife

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